Grandma's Float

Grandma's Float

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Kaydell33 2

"This is a recipe my grandma used to make for us when we were younger every time we went to her house, and we loved it! It is easy to make, and you can play with the flavoring too! Strawberry and vanilla are my favorite, as well adding both flavors into one batch!! :) Hope you enjoy it as much as we have! :)"
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20 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
  2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
  3. Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.


  • Cook's Note
  • Sometimes I need to add a little more flour to the yolk mixture to thicken it right. You can play with it a bit with the flavorings and add more if it suits your taste. I often combine one teaspoon vanilla with 2 teaspoons of strawberry, and I love it! :)


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My mother made this, too (I'm 80)! The only difference was that she used the egg-white mixture as a "dollop" on top of each individual custard dish. She called it "Floating Island." Merry Christ...

This is my recipe, and I really love it! and if you do it right, it is a fluffy, warm, yummy goodness in the morning, and honestly not too unhealthy either! :) Hope you all enjoy! :)

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